Umbrichelli all’Amatriciana

This recipe has an interesting history: it is a typical dish of Orvieto, which brings together the original notes of the region (Umbrichelli pasta) with a very Roman sauce like the Amatriciana. It happens because the history of the two cities have crossed paths for

Egg in cocotte with white truffle

Today’s dish is easily done and is suitable both as an appetizer and as a last dish to round off a dinner based on “trifola” in the most classic way: on an egg! Ingredients for 4 people 4 eggs 32 g cream (8 g for

Strangozzi with black truffles from Norcia

Norcia black truffle strangozzi are made by frying the garlic and then adding the sliced truffles, the prepared dressing will then be poured on the strangozzi pasta cooked al dente which will be served immediately. Here are the steps. Ingredients Strangozzi 320 g Cloves of